Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota

Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment. In this study we utilized the three-stage Human Gut Simulator system to assess the effect of providing melanoidins extracted fr...

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Detalles Bibliográficos
Autores principales: Rajakaruna, Sumudu, Pérez-Burillo, Sergio, Kramer, Denise Lynette, Rufián-Henares, José Ángel, Paliy, Oleg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323165/
https://www.ncbi.nlm.nih.gov/pubmed/35888986
http://dx.doi.org/10.3390/microorganisms10071268

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323165/
https://www.ncbi.nlm.nih.gov/pubmed/35888986
http://dx.doi.org/10.3390/microorganisms10071268

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